Spicy chicken jambalaya recipe

1 large onion, peeled and cut into slices and roughly chopped the same size as the peppers

1 red pepper, sliced

1 yellow pepper, sliced

1 green pepper, sliced

1 stick of celery, sliced

4 large garlic cloves, peeled and sliced

½ tsp smoked paprika

½ tsp cayenne pepper

50g sun-dried tomatoes

1 tbsp tomato purée

225g brown basmati rice, washed

500ml chicken stock

Salt and pepper

For the garnish:

3 chopped spring onions

2 tbsp chopped parsley

2 tbsp chopped tarragon

METHODPreheat oven to 170°C.

Season the chicken thighs and seal them off in a casserole dish, making sure the skin is golden brown.

Transfer them to a warm plate then seal off the Andouille sausage (or Chorizo) until browned a little, then transfer to the plate with the chicken.

Heat the olive oil in the casserole then add the onions, peppers, celery and garlic to the pan and sweat off until softened. Add the spices, sun-dried tomatoes and tomato purée and cook for a further 5 minutes.

Pour over the rice and mix thoroughly, making sure all the rice is coated in oil and juices.

Add the stock, season and bring to the boil. Add the chicken and sausage.

Cover and bake for 55 minutes. Remove from the oven, add the prawns, cover and return for 5 minutes. Leave to rest for 10 minutes.